It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Doing my first butt, a few questions

I am actually doing two 6.5 lb butts at the same time on my large. I figured I would put them on at 6 am, so that they have between 8 and 12 hours to cook. I figure if they finish in 8, I can cooler them for up to 4 hours, and worse case scenario they won't be done until the guests start showing up.

Sounds like a good plan but pull according to temp (195/200 internal) most will go in the times you planned. General rule is 1 1/2 2 hrs a pound (per individual weight not combined). 14 hrs. might be your outside line but butts are all different. I've rubbed a day before & 1 hour before cooking and did not notice much difference.

A butt is a funny thing. No two are the sane. You have two options. One go with your plan and if they arn't 190ish when guest show and want pull have sliced pork. The meat will still taste great and safe to serve. IF it does come off alittle early you can cooler it BUT I doubt that will happen. If you must have pulled pork give yourself 14 hrs or so. It probably will not take that long but the last thing you want is to be in a bind entertaining. Your stressed and then everyone else is which defeats the porpuse. IMO Injection on pulled pork not worth the effort. The flavor is in the bark and two 7lb butts will be better than one 14 lb butt!!

im with the everyone else. no two butts are the same, and their are alot of differant things to talk into consideration. the last time i did butts, i did two 7 pounders at 225. one finished at 17 1/2 hrs and the other was 19 1/2 hrs (which actually worked out great for a second round of eating). i took both to an internal of around 197deg, it was really effortless to pull them and they turned out great. i also agree that injecting a butt doesnt really add alot(just my 2cents), the marbling in the piece of meat does its own great job at that as long as its a good quality meat. on thing i also do is, set the meat out on the counter for a couple hours to get it closer to room temp.

I decided that I better put them on tonight. They've been in the rub for about 30 minutes and I'm getting the egg ready. I just lit the charcoal and plan to let it go for an hour at a steady temp before the meat goes in. Thanks for the advice to everyone!

I second that emotion the flavor is in the bark, unless you do inject the meat the mustard (good idea) and rub will not penetrate very far into the meat. But the inside meat is great as is if cooked right. Low and slow. 235 to 250 You just can't hurry a good butt.
If you want to flavor up the interior after it is cooked sprinkle on some rub and or sauce and toss it. IMO it is best not to use to much sauce after the fact when tossing it, just enough to slightly flavor and your guest can add as much as they like.
When it is about half way done hose it with apple juice every time you open the egg.